Pin it
These flaky homemade tarts topped with smooth brie and paper-thin potatoes make a stunning finger food for any get-together. I created them while playing around with quick pastry methods, and now they've turned into my go-to dish when hosting—guests always beg me to share how I made them.
I brought these to a Christmas party last December. They vanished almost instantly, and I woke up to messages from three different friends wanting the instructions. There's something about that mix of crunchy dough and melty cheese that gets everyone hooked.
What You'll Need
- Regular flour: gives your quick pastry the right texture—not too dense but still sturdy
- Cold unsalted butter: makes those amazing crispy layers when it bakes in the oven
- Baby potatoes: have the perfect firm texture and gentle sweetness when cut ultra-thin
- Brie cheese: melts into a velvety layer underneath the potatoes
- Fresh rosemary: brings an earthy, fragrant touch that works wonderfully with potato and cheese
- Parmesan cheese: adds a nutty, savory kick and helps brown the top beautifully
- Olive oil: makes the potatoes golden and adds extra flavor
- Sea salt flakes: top everything off with crunchy bursts of saltiness
How To Make Them
- Mix Up Your Quick Pastry:
- Throw the flour and salt into a bowl. Unlike normal pastry, you'll cut the cold butter into chunks and just lightly mix them in without smashing them. This keeps butter pockets intact for more lift later. Add just the right amount of ice water until it barely holds together. Don't worry if it looks messy—that's exactly what we want!
- Create Your Pastry Layers:
- Dust your counter with flour and roll the dough into a rectangle. Fold it like you would a letter, then turn it a quarter way around. Do this rolling and folding thing three times. This builds up all those butter layers that'll puff up nicely. Let it chill for half an hour so the butter firms up and the dough relaxes.
- Get Your Potatoes Ready:
- While waiting, drop your super thin potato slices into boiling water for just half a minute. This quick dip means they'll cook perfectly in the oven without making your pastry soggy. Cool them down fast in cold water so they don't turn mushy.
- Put Everything Together:
- Roll out your chilled dough and cut it into six pieces. Run a knife around each piece about half an inch from the edge to mark a border. Poke the middle part with a fork so it doesn't puff up too much. Put brie slices in the middle, then arrange your potato slices in pretty rows. A little olive oil brushed on top will help them get golden.
- Bake Until Amazing:
- Brush the edges with beaten egg to make them shiny and help them seal. Sprinkle some parmesan on top for extra flavor and crunch. Bake until everything puffs up with golden edges and the cheese gets all gooey. Finish with fresh rosemary and a pinch of those fancy salt flakes for a flavor boost.
Pin it
My favorite memory with these tarts was watching my husband (who claims to hate fancy food) wolf down three in a row and tell me they were the tastiest things I'd ever made. Something about that buttery crunch with the soft cheese center and that hint of herb just works magic.
Prep Them Early
These tarts are your best friend when planning a party. You can make the quick puff dough up to three days before and keep it in the fridge. If you're really thinking ahead, wrap it tight and freeze it for a month. You can even assemble the whole thing hours before your guests arrive—just keep them in the fridge and add the egg wash right before they go in the oven.
Switch It Up By Season
What I love most about this recipe is how easily it changes with the calendar. In spring, swap potatoes for thin asparagus. Summer calls for sliced heirloom tomatoes with basil instead of rosemary. When fall hits, try thin slices of butternut squash with sage. And during the holidays, cranberries with thyme taste amazing. The basic method stays the same, but the flavors can follow what's fresh right now.
Ways To Serve
These little tarts work for fancy or casual eating. At cocktail parties, serve them barely warm on a wooden board with some herb sprigs scattered around. They taste incredible with bubbly or a crisp white wine that cuts through the richness. For lunch, give everyone two tarts with a simple green salad. They're also fantastic as a starter before dinner, especially with a small cup of matching soup on the side.
Pin it
Why Quick Puff Works
Regular puff pastry can scare off home cooks because it's so fussy and takes forever. Quick puff gives you almost the same flaky layers with way less hassle. The trick is keeping chunks of butter visible in the dough instead of mixing them completely in. When it bakes, those butter pieces release steam that pushes apart the dough layers, creating that wonderful puffy texture. It's a shortcut that lets anyone make impressive pastry without years of practice.
Frequently Asked Questions
- → Can I use pre-made puff pastry?
Absolutely! Pre-made puff pastry is convenient and works like a charm. Just follow the cutting and shaping instructions carefully.
- → How thin do the potatoes need to be?
Slice the potatoes as thin as possible—around 1mm works best. A mandoline or a really sharp knife ensures even thickness.
- → Which brie works best for this?
Any soft and creamy brie is great. Picking a good-quality option will really bring out the dish's flavors.
- → Can I prep them ahead of time?
Sure! Prep parts like slicing or cutting earlier. For the best result, assemble and bake right before serving.
- → What goes well on the side?
A fresh salad or light soup pairs excellently with these savory tarts.